Tangelo Granita

Make a refreshing granita using the zest and juice of tangelos, a citrus fruit available during the months of January and February. The sweet-tart juice turns into a unique iced dessert once frozen. Before serving, scrape with a fork and spoon the ice crystals into glasses.

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Ingredients

1/4 cup water

1/4 cup sugar

2 teaspoons tangelo zest

2 cups tangelo juice

1 tablespoon lemon juice

Directions

Bring water, sugar, and
tangelo zest to a simmer
in a saucepan, stirring until sugar
dissolves. Stir in tangelo juice
and lemon juice. Pour
into a nonreactive 8-inch baking dish,
and freeze for 4 hours or overnight.
Scrape with a fork to create crystals.